Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

Name: Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp butter; 3 eggs; 79 milliliters all-purpose flour; 1 clove garlic, minced; 118 milliliters ounces gruyere, emmenthal, or fontina, shredded (about; 1 medium leek, washed well and sliced into thin half moons; 118 milliliters milk; 2 teaspoons olive oil; 2 servings Freshly ground pepper; 2 servings Salt

The recipe Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs could satisfy your Mediterranean craving in roughly 35 minutes. This main course has 459 calories, 23g of protein, and 29g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up pepper, olive oil, gruyere, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Blend milk, 1 egg, olive oil, pinch of salt, and flour in a mini prep or a blender. Set aside for 10-15 minutes.

Ingredients you will need

Olive Oil

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Blender

In a small saucepan, heat 2 teaspoons butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the leeks and cook, stirring often, about 10 minutes, until the leeks wilt. Do not let them brown.

Ingredients you will need

Leek

Add the garlic and cook for 2 more minutes, until the garlic is transparent.

Ingredients you will need

Garlic

Sprinkle with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Preheat the broiler and set a rack at the highest level.

Equipment you will use

Broiler

Heat a 9 to 12-inch castiron pan over medium-high heat.

Equipment you will use

Frying Pan

Brush it with some of the remaining butter.

Ingredients you will need

Butter

Pour 1/3 cup of crepe batter into pan and tilt to spread it in an even, thin layer. Cook for about 3 minutes, until the top of the crepe looks dry and slightly bubbly. Using a small offset spatula, release the edges of the crepe from the pan and flip the crepe with your fingers.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Frying Pan

Sprinkle half the leeks and half the cheese over the surface of the crepe, leaving a space in the middle for the egg. Crack 1 egg into this space, and sprinkle it with salt and pepper.

Ingredients you will need

Salt And Pepper

Cheese

Leek

Egg

Transfer the pan to the oven and broil for 3-4 minutes, until the whites have cooked but the yolk is still runny. Slide the crepe onto a plate, folding it in half if you wish.

Ingredients you will need

Egg Yolk

Equipment you will use

Oven

Frying Pan

Make the second crepe the same way.

You will have enough batter for one more crepe; I recommend spreading it with butter and sprinkling with sugar and lemon juice for dessert.

Ingredients you will need

Lemon Juice

Butter

Sugar

Equipment

Ingredients

Servings:

1Tbsp

butter 3

eggs 79milliliters

all-purpose flour 1clove

garlic, minced 118milliliters

ounces gruyere, emmenthal, or fontina, shredded (about 1medium

leek, washed well and sliced into thin half moons 118milliliters

milk 2teaspoons

olive oil 2servings

Freshly ground pepper 2servings

Salt

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.